Easiest Way to Prepare Delicious Venison steaks with red wine blue cheese sauce

Venison steaks with red wine blue cheese sauce. Venison steaks seared in a hot pan, served with rich red wine sauce made with pan juices. This makes for medium rare, but the cookedness can be further. The red wine sauce to accompany it takes a bit of effort, but can you save it in jars and put it in your freezer.

Venison Steaks with Red Currant Sauce and Garlic Mashed PotatoesRecipesPlus. The tanginess of the blue cheese topping and the richness of the red wine sauce make these tender filet steaks a special treat. Blend cheese, bread crumbs and parsley in a small bowl. You can have Venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Venison steaks with red wine blue cheese sauce

1. Prepare 1/4 cup of flour.
2. It's 1/4 tsp of salt.
3. You need 1 pinch of pepper.
4. You need 6 of venison loin steaks about 1/2 inch thick. Use more or less steaks depending on size of steaks. I usually use about 4 oz steaks..
5. Prepare 1/4 cup of butter.
6. Prepare 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
7. It's 1/2 cup of red wine, i use whatever i have, usually a cab or merlot..
8. You need 1/4 cup of chopped onion.
9. You need 2 tbsp of water.
10. You need 1 tsp of marjoram.
11. Prepare 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
12. It's 4 oz of crumbled blue cheese.

The rich combination of red wine and chocolate wonderfully compliment the layered flavors of venison steaks in this decadent date night dinner. Heat the olive oil in a frying pan. They should be slightly pink in the middle. Venison fillet steaks are pan-seared and served with a smooth blackberry and red wine sauce.

Venison steaks with red wine blue cheese sauce step by step

1. In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat..
2. In 12 inch non stick skillet/pan, heat 2 tbs. butter and olive oil over medium heat..
3. When butter and oil is heated, add steaks and cook for 6 to 8 minutes, or until desired doneness, turning steaks once. (keep in mind venison is always best if cooked to medium or under, but any doneness will be delicious with this dish).
4. Transfer steaks to warm platter and cover to keep warm..
5. To same skillet/pan, add wine, onion, water, marjoram, and bouillon. (I usually have this mixture already combined in a container so I can quickly add ingredients to skillet/pan all at once for this step).
6. Cook over medium heat until reduced by half, stirring constantly..
7. Add remaining butter and blue cheese..
8. Cook over medium heat for 3-5 minutes until sauce is smooth and blue cheese is melted, stirring constantly..
9. Spoon sauce over steaks. And serve with side and veggie of your choice. I serve mine with garlic mashed potatoes and a fresh veggie, usually asparagus cooked with a light coat of oil and salt and pepper..

With a peppercorn sauce, match with wines with peppery notes. Adapted from Betty Crocker's New International Cookbook. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to. ¾ cup soy sauce. ½ cup red wine vinegar. ½ cup freshly squeezed lemon juice. Remove venison from marinade and season with salt and pepper. Remove meat rolls and keep warm.

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